Spring Burger with French Fries

There is always room for burgers! This burger recipe is delicious, fills you up and is not only a treat for kids. Sebastian Copien shows in his book Die vegane Kochschule how to create this super tasty burger on your own: From the fluffy bread to the juicy patty, he explains every step.
  • Preparation time: 90 m
  • Cooking time: 90 m


For the burger buns
  • 260 g spelt flour Type 630
  • 20 g lupine flour
  • 10 g white flax seed flour
  • 1 tsp. salt
  • 150 ml spelt-almond milk
  • 10 g dry yeast
  • 2 tsp. cane sugar raw
  • 3 tbsp. olive oil
  • 1 tbsp. white vinegar
  • 5 tbsp. sesame seeds
For the burger patties
  • 10 g white flax seed flour
  • 125 g black beans soaked in fresh water 12 hours before preparation
  • 1 red onion big chopped
  • 2 garlic cloves chopped
  • 130 g carrots
  • 15 g cocoa butter
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 10 g dried porcinis
  • 125 g grounded yeast flakes
  • 1 tsp. cane sugar raw
  • salt
  • ½ tsp. grounded pepper
  • 2 tbsp. soy sauce
  • ½ tsp. grounded garlic
  • 1 pinch paprika powder smoked
  • ½ tsp. grounded cumin
  • ½ bunch chopped parsley
  • 2 tbsp. bread crumbs
  • 1 l vegetable oil
For the white burger sauce
  • 100 g cashews
  • 100 ml spelt-almond milk or almond milk
  • 3 tbsp. lemon juice
  • 2 tbsp. neutral oil
  • 1 pinch grounded garlic
  • 1 piece untreated lemon zest approx. 1 cm
  • 1 pinch salt
  • white pepper from the mill
For the french fries
  • 1 kg waxy potatoes preferably long ones
  • 2 l vegetable oil
  • salt
  • 1 pinch cumin
To serve
  • BBQ sauce
  • onion rings
  • lamb's lettuce
  • radish


  • For the burger buns, mix spelt flour, lupine flour, flax seed flour and salt together in a bowl. Heat up the spelt-almond milk with dry yeast, raw cane sugar, oil and vinegar and stirr well.

  • Now mix the liquid with the flour mixture and knead the dough for 10 minutes by hand or in a food processor until smooth.

  • Place the dough in a bowl, cover it with a wet towel and leave it in a warm place for about one hour.

  • Meanwhile, prepare the burger patties. Mix 100ml of water together with flax seed flour and let it soak for 10 minutes. Put the soaked beans, chopped onions and garlic cloves through the meat grinder or chop everything in a mixer. Make sure not to chop it too finely. Shred the carrots and chop the cocoa butter and pumpkin seeds. Fry the sunflower seeds in a hot frying pan until brown and crush the porcinis in a morter. Put the beans, carrots, cocoa butter, pumpkin and sunflower seeds, porcinis, yeast flakes, raw cane sugar, salt and pepper, soy sauce, garlic, paprika powder, cumin and breadcrumbs together, mix and knead until you get a smooth paste. Season to taste with salt and pepper, then cover with a cloth and let it rest in the fridge for 30 minutes.

  • Knead the risen dough again a few times and roll to 2cm thick. With a glass or a cutter, cut out 7cm ø circles. Place the circles on a tray with baking paper. Knead the rest of the dough again, roll it out and cut out some more circles, repeat until there is no more dough left.

  • Cover the baking tray with a cloth or towel and let the dough rise for another 30 minutes in a warm place.

  • Preheat the oven to 200°C and place an ovenproof bowl with water on the bottom of the oven (the steam of the water helps to let the buns rise better).

  • Spread the dough circles with spelt-almond milk and sesame seeds, then bake for about 15-18 minutes until golden-brown. When baked, take the buns out of the oven and let them cool for 20 minutes. While baking, mix all the ingredients for the white burger sauce together in a mixer and season to taste with salt and pepper, then let it cool for at least 30 minutes. (Alternatively, ground cashew nuts before preparation with water in a mixer and let it soak for at least 4 hours or cook them for 5-10 minutes.)

  • For the french fries, wash the potatoes thoroughly and cut them into 1.5 cm thick stripes. Heat up the oil and fry the fries at medium temperature nice and crisp until golden brown. Tap them dry with kitchen paper and season with some salt and a pinch of cumin.

  • Form 2 cm thick and 7 cm ø patties out of the burger paste (same size as buns). Heat up the oil in a small pot at medium heat and fry the patties on both sides for about 4 minutes at 140°C until brown. When cooked, pat them dry with kitchen paper.

  • Cut the buns in half and toast the halfs in a hot frying pan without oil. Spread on both halfs 1 tbsp. of BBQ sauce, then layer with a patty, 2 tbsp. of white sauce, onion rings, salad and radish slices. Lay the other half of the bun on top and serve burgers with fries and both sauces.

Additional information

These soy free burger patties are not only healthy and tasty but they also have the right texture you expect from the perfect burger. For an even better burger, additionally fry the patties on a hot grill for 1-2 minutes. The patties can be also prepared when frozen. The raw patties should be placed on a plate covered with foil and be cooled in a freezer for about 1 hour. Then place the frozen patties in a freezer bag or box and freeze again. This way they won’t stick to each other. When ready to be used, fry the patties immediately for 40 minutes at 180°C in the oven. Instead of the potato fries, you can also use kohlrabi, red beet or pumpkin for a different taste experience.

Sebastian Copien – Die vegane Kochschule; Published by Christian Verlag: 256 pages (April 2015)